The effect of food additive on physicochemical characteristics of  seaweed stick snack and consumer acceptance

Sumartini,; Gurusmatika, Sellen; Amira, Wan Elyn

doi:10.20956/canrea.v4i2.424

Cited by 9 publications

(4 citation statements)

References 20 publications

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“…Seaweeds contain many kinds of important natural compounds which have been proven experimentally to prevent or treat some diseases. Seaweed compounds include polysaccharides, minerals, antioxidants, and lots of essential nutrients such as fatty acids, which could promote human health as antiviral, antitumor, anti-inflammatory, and anticancer agents [ 22 ]. Recent studies have highlighted the significant nutritional value of seaweeds and the remarkable properties exhibited by their bioactive compounds.…”

Section: Discussionmentioning

confidence: 99%

Docking Studies and Molecular Dynamics Simulations of Potential Inhibitors from the Brown Seaweed Sargassum polycystum (Phaeophyceae) against PLpro of SARS-CoV-2

Tassakka

Iskandar

Alam

et al. 2023

BioTech

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The COVID-19 disease is a major problem affecting human health all over the world. Consequently, researchers have been trying to find solutions to treat this pandemic-scale disease. Even if there are vaccines and approved drugs that could decrease the spread of this pandemic, multidisciplinary approaches are still needed to identify new small molecules as alternatives to combat COVID-19, especially those from nature. In this study, we employed computational approaches by screening 17 natural compounds from the tropical brown seaweed Sargassum polycystum known to have anti-viral properties that benefit human health. This study assessed some seaweed natural products that are bound to the PLpro of SARS-CoV-2. By employing pharmacophore and molecular docking, these natural compounds from S. polycystum showed remarkable scores for protein targets with competitive scores compared to X-ray crystallography ligands and well-known antiviral compounds. This study provides insightful information for advanced study and further in vitro examination and clinical investigation for drug development prospects of abundant yet underexploited tropical seaweeds.

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Section: Discussionmentioning

confidence: 99%

Docking Studies and Molecular Dynamics Simulations of Potential Inhibitors from the Brown Seaweed Sargassum polycystum (Phaeophyceae) against PLpro of SARS-CoV-2

Tassakka

Iskandar

Alam

et al. 2023

BioTech

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“…Protein powders and supplements containing seaweed proteins are marketed for athletes, fitness enthusiasts, and individuals looking to increase their protein intake. Seaweed protein supplements are also available in combination with other nutrients, vitamins, and minerals to support overall health and well-being [ 113 ]. Additionally, seaweed-based supplements may offer specific health benefits, such as supporting immune function, promoting digestive health, and enhancing skin and hair health [ 114 ].…”

Section: Applications Of Seaweed Proteins In Food Products Dietary Su...mentioning

confidence: 99%

Seaweed Proteins: A Step towards Sustainability?

Pereira,

Cotas,

Gonçalves

2024

Nutrients

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This review delves into the burgeoning field of seaweed proteins as promising alternative sources of protein. With global demand escalating and concerns over traditional protein sources’ sustainability and ethics, seaweed emerges as a viable solution, offering a high protein content and minimal environmental impacts. Exploring the nutritional composition, extraction methods, functional properties, and potential health benefits of seaweed proteins, this review provides a comprehensive understanding. Seaweed contains essential amino acids, vitamins, minerals, and antioxidants. Its protein content ranges from 11% to 32% of dry weight, making it valuable for diverse dietary preferences, including vegetarian and vegan diets. Furthermore, this review underscores the sustainability and environmental advantages of seaweed protein production compared to traditional sources. Seaweed cultivation requires minimal resources, mitigating environmental issues like ocean acidification. As the review delves into specific seaweed types, extraction methodologies, and functional properties, it highlights the versatility of seaweed proteins in various food products, including plant-based meats, dairy alternatives, and nutritional supplements. Additionally, it discusses the potential health benefits associated with seaweed proteins, such as their unique amino acid profile and bioactive compounds. Overall, this review aims to provide insights into seaweed proteins’ potential applications and their role in addressing global protein needs sustainably.

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“…The body color of rabbitfish fed only fresh Ulva is due to the pigments in Ulva. The seaweed pigments consist of chlorophyll (a, b, c), carotenoids (carotene and xanthophyll), and phycobilin (phycoerythrin and phycocyanin) [43,44]. Ulva contains chlorophyll and carotenoid, giving a brighter color to the fish [45].…”

Section: Figurementioning

confidence: 99%

Evaluation of seaweed, Ulva lactuca as a fresh diet for nursery stage of golden rabbitfish, Siganus guttatus

Sulaeman

Zainuddin

Laining

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Ulva lactuca is a green seaweed with a high potency to be used as fish diet. The feeding trial aimed to evaluate the use of U.lactuca as fresh diet for the nursery of golden rabbitfish Siganus guttatus. Five treatments were evaluated, namely 100% fresh Ulva (FU), the combination of fresh Ulva and dry pellet with the ratio of 75:25% (UP1), 50:50% (UP2), 25:75% (UP3), and 100% dry pellet (DP) with three replicates. Golden rabbitfish with a mean initial weight of 6.2 g were stocked into fifteen rearing tanks at a density of 20 fish tank−1. After 90 days, growth responses differed significantly amongst dietary groups. Fish fed DP had similar weight gain (219.86%) to UP3 (232.21%), and its specific growth rate (1.29%/day) was similar to UP2 (1.11%/day) and UP3 (1.33%/day), but significantly different (p<0.05) from FU (SGR -0.25%/day; WG -19.97%). The survival rate of fish fed UP2 (98.33%) was significantly different (p<0.05) from FU (80.00%). The fish body color fed FU had bright yellowish color and high carotenoids (14.69 µg g−1) compared to DP. The combination of fresh Ulva with pellet at the same ratio of 50% and 25:75% similar to the 100% pellet diet can support the fish growth.

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The effect of food additive on physicochemical characteristics of seaweed stick snack and consumer acceptance

Cited by 9 publications

References 20 publications

Docking Studies and Molecular Dynamics Simulations of Potential Inhibitors from the Brown Seaweed Sargassum polycystum (Phaeophyceae) against PLpro of SARS-CoV-2

Docking Studies and Molecular Dynamics Simulations of Potential Inhibitors from the Brown Seaweed Sargassum polycystum (Phaeophyceae) against PLpro of SARS-CoV-2

Seaweed Proteins: A Step towards Sustainability?

Evaluation of seaweed, Ulva lactuca as a fresh diet for nursery stage of golden rabbitfish, Siganus guttatus

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